Fresh Lobster Mushrooms - per lb

Description

Lobster mushrooms (Hypomyces lactifluorum) are found in woods, where its favorite host, the short-stemmed russula grows; widespread, especially common under conifers in the Pacific Northwest.

Lobster mushrooms are said to have a seafood-like flavor, but probably really get their name from their bright orange-red exterior and creamy white interior.

Please take note! While lobster mushrooms are not as attractive as other mushrooms, their rough, mottled exterior and pungent smell belie their wonderful flavor. Lobster mushrooms frequently are covered with white spores, even after they've been picked, but don't worry, it's not mold - they are supposed to look like that! Their aroma can be quite strong, but after cooking, the true, rich flavor of lobster mushrooms emerges. They do best sauteed. and retain their fimness. They make an excellent addition to soups, stews and terrines.

Nutrition Facts

Recipes

Fava beans and wild mushrooms are the perfect combination of field and forest, both delicately sweet and robustly earthy at the same time. This is some of the best that the spring season has to offer, flavors so good and so satisfying that it’s worth a little extra effort.

These elegant crostini are perfect for a casual dinner party. They’re actually very easy to prepare and to make things even simpler, we’ve broken the recipe down into three parts: the favas, the mushrooms and the bread. Each component can be easily prepared in advance and quickly assembled just before serving.
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In the autumn, when the weather cools and a sharp nip is in the air, there's nothing more satisfying than deliciously old-fashioned comfort food. This updated classic will fill the whole house with a rich, mouth-watering aroma as it gently warms the kitchen.

Who cares if the leaves are falling? The earthiness of wild mushrooms, the mild sweetness of chestnuts and the savory flavor of braised game hens remind us that fall is the season when the summer's bounty is ready to enjoy with friends and family.
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A hearty soup made special with wild mushrooms, fresh or dried...a little goes a long way. Good enough to serve at a formal dinner. A cozy, comfortable rustic soup that is a base for any favorite vegetable and herb additions.
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Fresh chanterelles are used in this recipe, but you can use any combination of fresh wild mushrooms. If you absolutely cannot find or buy wild mushrooms, by all means, use good quality cultivated mushrooms like shiitake, oyster or cremini mushrooms. Just keep in mind that cultivated mushrooms will not have the intense flavor and earthy aroma that only wild mushrooms possess.
do not overmix. Using your hands, divide the dough evenly in half and mold into slightly flattened disks. Wrap the disks in plastic and refrigerate for at least 1 hour.

This is a particularly excellent recipe because it is so versatile and mixes several unusual flavors. Arugula has a peppery flavor that mixes with the asparagus, the mushrooms, and the garlic to create a dream salad. This is not a difficult recipe. It takes only minutes to put together and it makes a spectacular first course, or a side dish to an elegant dinner.
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A gourmet variation on pizza. Perfect for Tapas, or for dinner...or as an appetizer for a cocktail party...maybe lunch. It's so versatile, the variations are innumerable! The sky's the limit...
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This recipe is a wonderful combination of textures and flavors. The flavor of the onion itself mellows out and offers a delicious undertone to the earthy mushrooms, wild rice, and the sweet and sour apple flavors. Exotic, easy and rustic. Perfect to complement an Autumn dinner with friends.
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This is a wonderful, traditional stuffing to serve for an elegant Thanksgiving dinner. Not only is it a change from the routine bread stuffing, but wild rice has a delicious nutty flavor that goes perfectly with turkey. The mushrooms add that woodsy, earthy flavor that complements the turkey and the wild rice, making this an unforgetable and delicious meal.
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Remember to allow at least 40 to 50 minutes for the risotto to cook. Charlie Trotter suggests partially cooking the risotto
earlier in the day, using only three-quarters of
the mushroom stock. Refrigerate it in the pan,
then just prior to serving, return the pan to the
heat. Add the remaining mushroom stock in ¼ cup
additions and continue with the recipe as directed.
This recipe is from Charlie Trotter's book "Charlie
Trotter Cooks at Home" published by the Ten
Speed Press.
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A stylish and delicious way to use our "Spring Trio", fresh wild mushrooms, fiddlehead ferns and ramps (wild leeks). The flavors all co-mingle into a dance of Spring. An easy to prepare frittata that is elegant and flavorful!
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Crepes are an ideal canvas for featuring delicately flavored wild mushrooms, such as Chanterelles, Hen of the Woods (Maitake) or Hedgehogs These delicious savory crepes also make an excellent base for any variety of other toppings.
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What doesn't taste great when it's fried in a delicious beer batter? Fresh mushrooms, whether cultivated or wild, are one of the best candidates for this simple, but delicious preparation. It works great with other veggies too, so be sure to experiment!
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A hot soup like this served with good bread, a cheese board, fresh fruit, and tossed greens can make an elegant dinner, particularly when there's some candlelight and soft music. This is soup to dress up for.
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This soup makes a great Fall luncheon when the air turns brisk and the leaves turn red. Serve it with hot bread and cinnamon butter for a real treat. A tasty addition to Thanksgiving dinner.
It's so easy yet tastes so delicious. It's forest magic!
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This "from-scratch" pizza is guaranteed to thrill both mushroom lovers and pizza lovers in general (which includes just about the entire world).

What makes it TRIPLE wild mushroom? Well, we've added mushroom powder to the crust, dried mushrooms to the sauce and sauteed mushrooms on top. We've kept other, competing toppings to a minimum to allow all that wonderful mushroomy goodness to shine through.